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Does anyone have any good documentation of how much weight
reduction can be achieved by using pulpers on wet, heavy waste?
I'm also interested in any experience you may have on their
use managing produce discarded by supermarkets/fresh produce markets.
(Most sales reps I have spoken to say the equipment is more appropriately geared
to dishwashing operations at restaurants, rather than large heads of lettuce or
spoiled apples and melons.)
Thanks for any help or info you can provide.
Steve Hammer
Wastesaver, Inc. 1 Union Square West Suite 810 New York, NY 10003 tel: 212-645-9 fax: 212-645-9915
shammer@wastesaver.com Wastesaver.com -- How Smart Businesses Take Out the Trash
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